Compositions, devices, and methods of ibs sensitivity testing

ABSTRACT

Contemplated test kits and methods for food sensitivity are based on rational-based selection of food preparations with established discriminatory p-value. Particularly preferred kits include those with a minimum number of food preparations that have an average discriminatory p-value of ≤0.07 as determined by their raw p-value or an average discriminatory p-value of ≤0.10 as determined by FDR multiplicity adjusted p-value. In further contemplated aspects, compositions and methods for food sensitivity are also stratified by gender to further enhance predictive value.

This application claims priority to our U.S. provisional patentapplication with the Ser. No. 62/079,783 filed Nov. 14, 2014 which isincorporated by reference herein in-its entirety.

FIELD OF THE INVENTION

The field of the invention is sensitivity testing for food intolerance,and especially as it relates to testing and possible elimination ofselected food items as trigger foods for patients diagnosed with orsuspected to have irritable bowel syndrome.

BACKGROUND

The background description includes information that may be useful inunderstanding the present invention. It is not an admission that any ofthe information provided herein is prior art or relevant to thepresently claimed invention, or that any publication specifically orimplicitly referenced is prior art.

Food sensitivity, especially as it relates to irritable bowel syndrome(IBS), often presents with chronic abdominal pain, discomfort, bloating,and/or change in bowel habits and is not well understood in the medicalcommunity. Most typically, IBS is diagnosed by elimination of otherpathological conditions (e.g., bacterial or protozoan infection, lactoseintolerance, etc.) that may have similar or overlapping symptoms.However, IBS is often quite diverse with respect to dietary itemstriggering symptoms, and no standardized test to help identify triggerfood items with a reasonable degree of certainty is known, leaving suchpatients often to trial-and-error.

While there are some commercially available tests and labs to helpidentify trigger foods, the quality of the test results from these labsis generally poor as is reported by a consumer advocacy group (e.g.,http://www.which.co.uk/news/2008/08/food-allergy-tests-could-risk-your-health-154711/).Most notably, problems associated with these tests and labs were highfalse positive rates, high false negative rates, high intra-patientvariability, and inter-laboratory variability, rendering such testsnearly useless. Similarly, further inconclusive and highly variable testresults were also reported elsewhere (Alternative Medicine Review, Vol.9, No. 2, 2004: pp 198-207), and the authors concluded that this may bedue to food reactions and food sensitivities occurring via a number ofdifferent mechanisms. For example, not all IBS patients show positiveresponse to food A, and not all IBS patients show negative response tofood B. Thus, even if an IBS patient shows positive response to food A,removal of food A from the patient's diet may not relieve the patient'sIBS symptoms. In other words, it is not well determined whether foodsamples used in the currently available tests are properly selectedbased on the high probabilities to correlate sensitivities to those foodsamples to IBS.

Many have made efforts to select food items or allergens to include inthe test panel for immunoassay tests. For example, US Patent ApplicationNo. 2007/0122840 to Cousins discloses selection of 29 food allergensthat are included in the test panel for ELISA assay. The 29 foodallergens are selected based on the frequency of IgG positivity inpreliminary experiments with a larger panel of food allergens. However,Cousins fails to teach any quantitative and/or statistical analysis forthe selected antigens and as such fails to provide any rationale for theselection. Indeed, Cousin's method to select 29 food allergens for testpanel has been criticized that the selection is rather arbitrary. Forexample, Croft criticized in a paper titled “IgG food antibodies andirritating the bowel”, published in Gastroenterology, Vol. 128, Issue 4,p. 1135-1136, that Cousin's method is not clear whether the quantity andrange of food antibodies being measured are similar or completelydifferent to non-IBS patients or non-food intolerant patients because itlacks controls (normal or non-IBS control subject). Thus, it is at bestunclear if Cousins achieves any improvement with respect to falsepositive and false negative results.

For another example, US Patent Application No. 2011/0306898 toStierstorfer discloses selection of 41 food substances as test materialson skin patches. The 41 food substances are selected based on chemicalcompounds included in the food substances (e.g., vanillin, cinnamicaldehyde, sorbic acid, etc.). The food substances are tested on IBSpatients or IBS-suspected patients for allergic contact dermatitis.However, Stierstorfer also fails to disclose how the false positive orfalse negative food allergens are eliminated and whether the foodallergens are selected based on the gender stratification among IgGpositivity results.

All publications identified herein are incorporated by reference to thesame extent as if each individual publication or patent application werespecifically and individually indicated to be incorporated by reference.Where a definition or use of a term in an incorporated reference isinconsistent or contrary to the definition of that term provided herein,the definition of that term provided herein applies and the definitionof that term in the reference does not apply.

Thus, even though various tests for food sensitivities are known in theart, all or almost all of them suffer from one or more disadvantages.Therefore, there is still a need for improved compositions, devices, andmethods of food sensitivity testing, especially for identification andpossible elimination of trigger foods for patients identified with orsuspected of having IBS.

SUMMARY OF THE INVENTION

The inventive subject matter provides systems and methods for testingfood intolerance in patients diagnosed with or suspected to haveirritable bowel syndrome. One aspect of the invention is a test kit withfor testing food intolerance in patients diagnosed with or suspected tohave irritable bowel syndrome. The test kit includes a plurality ofdistinct food preparations coupled to individually addressablerespective solid carriers. The plurality of distinct food preparationshave an average discriminatory p-value of ≤0.07 as determined by rawp-value or an average discriminatory p-value of ≤0.10 as determined byFDR multiplicity adjusted p-value.

Another aspect of the invention includes a method of testing foodintolerance in patients diagnosed with or suspected to have irritablebowel syndrome. The method includes a step of contacting a foodpreparation with a bodily fluid of a patient that is diagnosed with orsuspected to have irritable bowel syndrome. The bodily fluid isassociated with a gender identification. It is especially preferred thatthe step of contacting is performed under conditions that allow IgG fromthe bodily fluid to bind to at least one component of the foodpreparation. The method continues with a step of measuring IgG bound tothe at least one component of the food preparation to obtain a signal,and then comparing the signal to a gender-stratified reference value forthe food preparation using the gender identification to obtain a result.Then, the method also includes a step of updating or generating a reportusing the result.

Another aspect of the invention includes a method of generating a testfor food intolerance in patients diagnosed with or suspected to haveirritable bowel syndrome. The method includes a step of obtaining testresults for a plurality of distinct food preparations. The test resultsare based on bodily fluids of patients diagnosed with or suspected tohave irritable bowel syndrome and bodily fluids of a control group notdiagnosed with or not suspected to have irritable bowel syndrome. Themethod also includes a step of stratifying the test results by genderfor each of the distinct food preparations. Then the method continueswith a step of assigning for a predetermined percentile rank a differentcutoff value for male and female patients for each of the distinct foodpreparations.

Still another aspect of the invention includes a use of a plurality ofdistinct food preparations coupled to individually addressablerespective solid carriers in a diagnosis of irritable bowel syndrome.The plurality of distinct food preparations are selected based on theiraverage discriminatory p-value of ≤0.07 as determined by raw p-value oran average discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.

Various objects, features, aspects and advantages of the inventivesubject matter will become more apparent from the following detaileddescription of preferred embodiments, along with the accompanyingdrawing figures in which like numerals represent like components.

BRIEF DESCRIPTION OF THE DRAWINGS

Table 1 shows a list of food items from which food preparations can beprepared.

Table 2 shows statistical data of foods ranked according to 2-tailed FDRmultiplicity-adjusted p-values.

Table 3 shows statistical data of ELISA score by food and gender.

Table 4 shows cutoff values of foods for a predetermined percentilerank.

FIG. 1A illustrates ELISA signal score of male IBS patients and controltested with white wheat.

FIG. 1B illustrates a distribution of percentage of male IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with white wheat.

FIG. 1C illustrates a signal distribution in women along with the95^(th) percentile cutoff as determined from the female controlpopulation tested with white wheat.

FIG. 1D illustrates a distribution of percentage of female IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with white wheat.

FIG. 2A illustrates ELISA signal score of male IBS patients and controltested with cocoa.

FIG. 2B illustrates a distribution of percentage of male IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with cocoa.

FIG. 2C illustrates a signal distribution in women along with the95^(th) percentile cutoff as determined from the female controlpopulation tested with cocoa.

FIG. 2D illustrates a distribution of percentage of female IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with cocoa.

FIG. 3A illustrates ELISA signal score of male IBS patients and controltested with rye.

FIG. 3B illustrates a distribution of percentage of male IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with rye.

FIG. 3C illustrates a signal distribution in women along with the95^(th) percentile cutoff as determined from the female controlpopulation tested with rye.

FIG. 3D illustrates a distribution of percentage of female IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with rye.

FIG. 4A illustrates ELISA signal score of male IBS patients and controltested with black tea.

FIG. 4B illustrates a distribution of percentage of male IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with black tea.

FIG. 4C illustrates a signal distribution in women along with the95^(th) percentile cutoff as determined from the female controlpopulation tested with black tea.

FIG. 4D illustrates a distribution of percentage of female IBS subjectsexceeding the 90^(th) and 95^(th) percentile tested with black tea.

FIGS. 5A-5B illustrate distributions of IBS subjects by number of foodsthat were identified as trigger foods at the 90^(th) percentile and95^(th) percentile.

Table 5 shows raw data of IBS patients and control with number ofpositive results based on the 90^(th) percentile.

Table 6 shows statistical data summarizing the raw data of IBS patientpopulations shown in Table 5.

Table 7 shows statistical data summarizing the raw data of controlpopulations shown in Table 5.

Table 8 shows statistical data summarizing the raw data of IBS patientpopulations shown in Table 5 transformed by logarithmic transformation.

Table 9 shows statistical data summarizing the raw data of controlpopulations shown in Table 5 transformed by logarithmic transformation.

Table 10 shows statistical data of an independent T-test to compare thegeometric mean number of positive foods between the IBS and non-IBSsamples.

Table 11 shows statistical data of a Mann-Whitney test to compare thegeometric mean number of positive foods between the IBS and non-IBSsamples.

FIG. 6A illustrates a box and whisker plot of data shown in Table 5.

FIG. 6B illustrates a notched box and whisker plot of data shown inTable 5.

FIG. 7 illustrates the ROC curve corresponding to the statistical datashown in Table 12.

Table 12 shows statistical data of a Receiver Operating Characteristic(ROC) curve analysis of data shown in Tables 5-11.

Table 13 shows statistical data of performance metrics in predictingIBS-status among female patients from number of positive foods.

Table 14 shows statistical data of performance metrics in predicting IBSstatus among male patients from number of positive foods.

DETAILED DESCRIPTION

The inventors have discovered that food preparations used in food teststo identify trigger foods in patients diagnosed with or suspected tohave IBS are not equally well predictive and/or associated with IBS/IBSsymptoms. Indeed, various experiments have revealed that among a widevariety of food items certain food items are highlypredictive/associated with IBS whereas others have no statisticallysignificant association with IBS.

Even more unexpectedly, the inventors discovered that in addition to thehigh variability of food items, gender variability with respect toresponse in a test plays a substantial role in the determination ofassociation or a food item with IBS. Consequently, based on theinventors' findings and further contemplations, test kits and methodsare now presented with substantially higher predictive power in thechoice of food items that could be eliminated for reduction of BS signsand symptoms.

The following discussion provides many example embodiments of theinventive subject matter. Although each embodiment represents a singlecombination of inventive elements, the inventive subject matter isconsidered to include all possible combinations of the disclosedelements. Thus if one embodiment comprises elements A, B, and C, and asecond embodiment comprises elements B and D, then the inventive subjectmatter is also considered to include other remaining combinations of A,B, C, or D, even if not explicitly disclosed.

In some embodiments, the numbers expressing quantities or ranges, usedto describe and claim certain embodiments of the invention are to beunderstood as being modified in some instances by the term “about.”Accordingly, in some embodiments, the numerical parameters set forth inthe written description and attached claims are approximations that canvary depending upon the desired properties sought to be obtained by aparticular embodiment. In some embodiments, the numerical parametersshould be construed in light of the number of reported significantdigits and by applying ordinary rounding techniques. Notwithstandingthat the numerical ranges and parameters setting forth the broad scopeof some embodiments of the invention are approximations, the numericalvalues set forth in the specific examples are reported as precisely aspracticable. The numerical values presented in some embodiments of theinvention may contain certain errors necessarily resulting from thestandard deviation found in their respective testing measurements.Unless the context dictates the contrary, all ranges set forth hereinshould be interpreted as being inclusive of their endpoints andopen-ended ranges should be interpreted to include only commerciallypractical values. Similarly, all lists of values should be considered asinclusive of intermediate values unless the context indicates thecontrary.

As used in the description herein and throughout the claims that follow,the meaning of “a,” “an,” and “the” includes plural reference unless thecontext clearly dictates otherwise. Also, as used in the descriptionherein, the meaning of “in” includes “in” and “on” unless the contextclearly dictates otherwise.

All methods described herein can be performed in any suitable orderunless otherwise indicated herein or otherwise clearly contradicted bycontext. The use of any and all examples, or exemplary language (e.g.,“such as”) provided with respect to certain embodiments herein isintended merely to better illuminate the invention and does not pose alimitation on the scope of the invention otherwise claimed. No languagein the specification should be construed as indicating any non-claimedelement essential to the practice of the invention.

Groupings of alternative elements or embodiments of the inventiondisclosed herein are not to be construed as limitations. Each groupmember can be referred to and claimed individually or in any combinationwith other members of the group or other elements found herein. One ormore members of a group can be included in, or deleted from, a group forreasons of convenience and/or patentability. When any such inclusion ordeletion occurs, the specification is herein deemed to contain the groupas modified thus fulfilling the written description of all Markushgroups used in the appended claims.

In one especially preferred aspect, the inventors therefore contemplatea test kit or test panel that is suitable for testing food intolerancein patients where the patient is diagnosed with or suspected to haveirritable bowel syndrome. Most preferably, such test kit or panel willinclude a plurality of distinct food preparations (e.g., raw orprocessed extract, preferably aqueous extract with optional co-solvent,which may or may not be filtered) that are coupled to individuallyaddressable respective solid carriers (e.g., in a form of an array or amicro well plate), wherein the distinct food preparations have anaverage discriminatory p-value of ≤0.07 as determined by raw p-value oran average discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value. As used herein, processed extractsincludes food extracts made of food items that are mechanically orchemically modified (e.g., minced, heated, boiled, fermented, smoked,etc.).

In some embodiments, the numbers expressing quantities of ingredients,properties such as concentration, reaction conditions, and so forth,used to describe and claim certain embodiments of the invention are tobe understood as being modified in some instances by the term “about.”Accordingly, in some embodiments, the numerical parameters set forth inthe written description and attached claims are approximations that canvary depending upon the desired properties sought to be obtained by aparticular embodiment. In some embodiments, the numerical parametersshould be construed in light of the number of reported significantdigits and by applying ordinary rounding techniques. Notwithstandingthat the numerical ranges and parameters setting forth the broad scopeof some embodiments of the invention are approximations, the numericalvalues set forth in the specific examples are reported as precisely aspracticable. The numerical values presented in some embodiments of theinvention may contain certain errors necessarily resulting from thestandard deviation found in their respective testing measurements.Moreover, and unless the context dictates the contrary, all ranges setforth herein should be interpreted as being inclusive of their endpointsand open-ended ranges should be interpreted to include only commerciallypractical values. Similarly, all lists of values should be considered asinclusive of intermediate values unless the context indicates thecontrary.

While not limiting to the inventive subject matter, food preparationswill typically be drawn from foods generally known or suspected totrigger signs or symptoms of IBS. Particularly suitable foodpreparations may be identified by the experimental procedures outlinedbelow. Thus, it should be appreciated that the food items need not belimited to the items described herein, but that all items arecontemplated that can be identified by the methods presented herein.Therefore, exemplary food preparations include at least two, at leastfour, at least eight, or at least 12 food preparations prepared fromcocoa, tea (e.g. green, black, etc.), oat, cabbage, cow milk, onion(e.g. yellow, white, maui, etc.), honey, rye, corn, yeast, wheat (e.g.red, white, etc.), soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, orshrimp (e.g. US Gulf white, Thai, Tiger, etc.). Additionallycontemplated food preparations are prepared from Crab (e.g. Dungeness,Blue, Alaskan King, etc.), Barley, Strawberry, Pork, Rice (e.g. Brown,White, etc.), Beef, Cashew, Codfish, Potato, White Sesame, Broccoli,Almond, Turkey, Scallop, and/or Salmon. Still further especiallycontemplated food items and food additives from which food preparationscan be prepared are listed in Table 1.

Using bodily fluids from patients diagnosed with or suspected to haveirritable bowel syndrome and healthy control group individuals (i.e.,those not diagnosed with or not suspected to have irritable bowelsyndrome), numerous additional food items may be identified. Preferably,such identified food items will have high discriminatory power and assuch have a p-value of ≤0.15, more preferably ≤0.10, and most preferably≤0.05 as determined by raw p-value, and/or a p-value of ≤0.10, morepreferably ≤0.08, and most preferably ≤0.07 as determined by FalseDiscovery Rate (FDR) multiplicity adjusted p-value.

Therefore, where a panel has multiple food preparations, it iscontemplated that the plurality of distinct food preparations has anaverage discriminatory p-value of ≤0.05 as determined by raw p-value oran average discriminatory p-value of ≤0.08 as determined by FDRmultiplicity adjusted p-value, or even more preferably an averagediscriminatory p-value of ≤0.025 as determined by raw p-value or anaverage discriminatory p-value of ≤0.07 as determined by FDRmultiplicity adjusted p-value. In further preferred aspects, it shouldbe appreciated that the FDR multiplicity adjusted p-value may beadjusted for at least one of age and gender, and most preferablyadjusted for both age and gender. On the other hand, where a test kit orpanel is stratified for use with a single gender, it is alsocontemplated that in a test kit or panel at least 50% (and moretypically 70% or all) of the plurality of distinct food preparations,when adjusted for a single gender, have an average discriminatoryp-value of ≤0.07 as determined by raw p-value or an averagediscriminatory p-value of ≤0.10 as determined by FDR multiplicityadjusted p-value. Furthermore, it should be appreciated that otherstratifications (e.g., dietary preference, ethnicity, place ofresidence, genetic predisposition or family history, etc.) are alsocontemplated, and the PHOSITA will be readily appraised of theappropriate choice of stratification.

The recitation of ranges of values herein is merely intended to serve asa shorthand method of referring individually to each separate valuefalling within the range. Unless otherwise indicated herein, eachindividual value is incorporated into the specification as if it wereindividually recited herein. All methods described herein can beperformed in any suitable order unless otherwise indicated herein orotherwise clearly contradicted by context. The use of any and allexamples, or exemplary language (e.g. “such as”) provided with respectto certain embodiments herein is intended merely to better illuminatethe invention and does not pose a limitation on the scope of theinvention otherwise claimed. No language in the specification should beconstrued as indicating any non-claimed element essential to thepractice of the invention.

Of course, it should be noted that the particular format of the test kitor panel may vary considerably and contemplated formats include microwell plates, a microfluidic device, dip sticks, membrane-bound arrays,etc. Consequently, the solid carrier to which the food preparations arecoupled may include wells of a multiwall plate, a microfluidic device, a(e.g., color-coded or magnetic) bead, dr an adsorptive film (e.g.,nitrocellulose or micro/nanoporous polymeric film), a chemical sensor,or an electrical sensor, (e.g. a printed copper sensor or microchip). Insome embodiments, it is also contemplated that a suitable solid carrierfor molecular absorption and signal detection by a light detector (e.g.,surface plasmon resonance, etc.) can be used.

Consequently, the inventors also contemplate a method of testing foodintolerance in patients that are diagnosed with or suspected to haveirritable bowel syndrome. Most typically, such methods will include astep of contacting a food preparation with a bodily fluid (e.g., wholeblood, plasma, serum, saliva, or a fecal suspension) of a patient thatis diagnosed with or suspected to have irritable bowel syndrome, andwherein the bodily fluid is associated with a gender identification. Asnoted before, the step of contacting is preferably performed underconditions that allow IgG (or IgE or IgA or IgM) from the bodily fluidto bind to at least one component of the food preparation, and the IgGbound to the component(s) of the food preparation are thenquantified/measured to obtain a signal. Most preferably, the signal isthen compared against a gender-stratified reference value (e.g., atleast a 90th percentile value) for the food preparation using the genderidentification to obtain a result, which is then used to update orgenerate a report. Preferably, the report can be generated as anaggregate result of individual assay results.

Most commonly, such methods will not be limited to a single foodpreparation, but will employ multiple different food preparations. Asnoted before, suitable food preparations can be identified using variousmethods as described below, however, especially preferred foodpreparations include cocoa, tea (e.g. green, black, etc.), oat, cabbage,cow milk, onion (e.g. yellow, white, maui, etc.), honey, rye, corn,yeast, wheat (e.g. red, white, etc.), soybean, egg; tuna, lemon,pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar,chicken, blueberry, or shrimp (e.g. US Gulf white, Thai, Tiger, etc.).Additionally contemplated food preparations are prepared from Crab (e.g.Dungeness, Blue, Alaskan King, etc.), Barley, Strawberry, Pork, Rice(e.g. Brown, White, etc.), Beef, Cashew, Codfish, Potato, White Sesame,Broccoli, Almond, Turkey, Scallop, and/or Salmon, and/or items ofTable 1. As also noted above, it is generally preferred that at leastsome, or all of the different food preparations have an averagediscriminatory p-value of ≤0.07 (or ≤0.05, or ≤0.025) as determined byraw p-value, and/or or an average discriminatory p-value of ≤0.10 (or≤0.08, or ≤0.07) as determined by FDR multiplicity adjusted p-value.

While it is preferred that food preparations are prepared from a singlefood items as crude extracts, or crude filtered extracts, it iscontemplated that food preparations can be prepared from mixtures of aplurality of food items (e.g. a mixture of citrus comprising lemon,orange and lime, a mixture of crabs comprising blue crab, king crab andDungeness crab, a mixture of wheat comprising a white wheat and redwheat, a mixture of shrimp comprising US Gulf white, Thai and Tigershrimps, etc). In some embodiments, it is also contemplated that foodpreparations can be prepared from purified food antigens or recombinantfood antigens.

As it is generally preferred that the food preparation is immobilized ona solid surface (typically in an addressable manner), it is contemplatedthat the step of measuring the IgG or other type of antibody bound tothe component of the food preparation is performed via an immunoassaytest (e.g., ELISA test, antibody capture enzyme immunoassay, other typesof antibody capture assays, etc.)

Viewed from a different perspective, the inventors also contemplate amethod of generating a test for food intolerance in patients diagnosedwith or suspected to have irritable bowel syndrome. Because the test isapplied to patients already diagnosed with or suspected to haveirritable bowel syndrome, the authors do not contemplate that the methodhas a primary diagnostic purpose for IBS. Instead, the method is foridentifying triggering food items among already diagnosed or suspectedIBS patients. Such test will typically include a step of obtaining oneor more test results (e.g., ELISA, antibody capture enzyme immunoassay)for various distinct food preparations, wherein the test results arebased on bodily fluids (e.g., blood saliva, fecal suspension) ofpatients diagnosed with or suspected to have irritable bowel syndromeand bodily fluids of a control group not diagnosed with or not suspectedto have irritable bowel syndrome. Most preferably, the test results arethen stratified by gender for each of the distinct food preparations, adifferent cutoff value for male and female patients for each of thedistinct food preparations (e.g., cutoff value for male and femalepatients has a difference of at least 10% (abs)) is assigned for apredetermined percentile rank (e.g., 90th or 95th percentile).

As noted earlier, and while not limiting to the inventive subjectmatter, it is contemplated that the distinct food preparations includeat least two (or six, or ten, or 15) food preparations prepared fromfood items selected from the group consisting of cocoa, tea (e.g. green,black, etc.), oat, cabbage, cow milk, onion (e.g. yellow, white, maui,etc.), honey, rye, corn, yeast, wheat (e.g. red, white, etc.), soybean,egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, or shrimp (e.g. US Gulfwhite, Thai, Tiger, etc.). Additionally contemplated food preparationsare prepared from Crab (e.g. Dungeness, Blue, Alaskan King, etc.),Barley, Strawberry, Pork, Rice (e.g. Brown, White, etc.), Beef, Cashew,Codfish, Potato, White Sesame, Broccoli, Almond, Turkey, Scallop, and/orSalmon, and/or items of Table 1. On the other hand, where new food itemsare tested, it should be appreciated that the distinct food preparationsinclude a food preparation prepared from a food items other than cocoa,tea (e.g. green, black, etc.), oat, cabbage, cow milk, onion (e.g.yellow, white, maui, etc.), honey, rye, corn, yeast, wheat (e.g. red,white, etc.), soybean, egg, tuna, lemon, pineapple, cucumber, orange,halibut, walnut, grapefruit, cane sugar, chicken, blueberry, or shrimp(e.g. US Gulf white, Thai, Tiger, etc.). Regardless of the particularchoice of food items, it is generally preferred however, that thedistinct food preparations have an average discriminatory p-value of≤0.07 (or ≤0.05, or ≤0.025) as determined by raw p-value or an averagediscriminatory p-value of ≤0.10 (or ≤0.08, or ≤0.07) as determined byFDR multiplicity adjusted p-value. Exemplary aspects and protocols, andconsiderations are provided in the experimental description below.

Thus, it should be appreciated that by having a high-confidence testsystem as described herein, the rate of false-positive and falsenegatives can be significantly reduced, and especially where the testsystems and methods are gender stratified or adjusted for genderdifferences as shown below. Such advantages have heretofore not beenrealized and it is expected that the systems and methods presentedherein will substantially increase the predictive power of foodsensitivity tests for patients diagnosed with or suspected to have IBS.

Experiments

General Protocol for food preparation generation: Commercially availablefood extracts (available from Biomerica Inc., 17571 Von Karman Ave,Irvine, CA 92614) prepared from the edible portion of the respective rawfoods were used to prepare ELISA plates following the manufacturer'sinstructions.

For some food extracts, the inventors found that food extracts preparedwith specific procedures to generate food extracts provides moresuperior results in detecting elevated IgG reactivity in IBS patientscompared to commercially available food extracts. For example, forgrains and nuts, a three-step procedure of generating food extracts ispreferred. The first step is a defatting step. In this step, lipids fromgrains and nuts are extracted by contacting the flour of grains and nutswith a non-polar solvent and collecting residue. Then, the defattedgrain or nut flour are extracted by contacting the flour with elevatedpH to obtain a mixture and removing the solid from the mixture to obtainthe liquid extract. Once the liquid extract is generated, the liquidextract is stabilized by adding an aqueous formulation. In a preferredembodiment, the aqueous formulation includes a sugar alcohol, a metalchelating agent, protease inhibitor, mineral salt, and buffer component20-50 mM of buffer from 4-9 pH. This formulation allowed for long termstorage at −70° C. and multiple freeze-thaws without a loss of activity.

For another example, for meats and fish, a two step procedure ofgenerating food extract is preferred. The first step is an extractionstep. In this step, extracts from raw, uncooked meats or fish aregenerated by emulsifying the raw, uncooked meats or fish in an aqueousbuffer formulation in a high impact pressure processor. Then, solidmaterials are removed to obtain liquid extract. Once the liquid extractis generated, the liquid extract is stabilized by adding an aqueousformulation. In a preferred embodiment, the aqueous formulation includesa sugar alcohol, a metal chelating agent, protease inhibitor, mineralsalt, and buffer component 20-50 mM of buffer from 4-9 pH. Thisformulation allowed for long term storage at −70° C. and multiplefreeze-thaws without a loss of activity.

For still another example, for fruits and vegetables, a two stepprocedure of generating food extract is preferred. The first step is anextraction step. In this step, liquid extracts from fruits or vegetablesare generated using an extractor (e.g., masticating juicer, etc) topulverize foods and extract juice. Then, solid materials are removed toobtain liquid extract. Once the liquid extract is generated, the liquidextract is stabilized by adding an aqueous formulation. In a preferredembodiment, the aqueous formulation includes a sugar alcohol, a metalchelating agent, protease inhibitor, mineral salt, and buffer component20-50 mM of buffer from 4-9 pH. This formulation allowed for long termstorage at −70° C. and multiple freeze-thaws without a loss of activity.

Blocking of ELISA plates: To optimize signal to noise, plates wereblocked with a proprietary blocking buffer. In a preferred embodiment,the blocking buffer includes 20-50 mM of buffer from 4-9 pH, a proteinof animal origin and a short chain alcohol. Other blocking buffers,including several commercial preparations, were attempted but could notprovide adequate signal to noise and low assay variability required.

ELISA preparation and sample testing: Food antigen preparations wereimmobilized onto respective microtiter wells following themanufacturer's instructions. For the assays, the food antigens wereallowed to react with antibodies present in the patients' serum, andexcess serum proteins were removed by a wash step. For detection of IgGantibody binding, enzyme labeled anti-IgG antibody conjugate was allowedto react with antigen-antibody complex. A color was developed by theaddition of a substrate that reacts with the coupled enzyme. The colorintensity was measured and is directly proportional to the concentrationof IgG antibody specific to a particular food antigen.

Methodology to determine ranked food list in order of ability of ELISAsignals to distinguish IBS from control subjects: Out of an initialselection (e.g., 100 food items, or 150 food items, or even more),samples can be eliminated prior to analysis due to low consumption in anintended population. In addition, specific food items can be used asbeing representative of the a larger more generic food group, especiallywhere prior testing has established a correlation among differentspecies within a generic group (most preferably in both genders, butalso suitable for correlation for a single gender). For example,Thailand Shrimp could be dropped in favor of U.S. Gulf White Shrimp asrepresentative of the “shrimp” food group, or King Crab could be droppedin favor of Dungeness Crab as representative of the “crab” food group Infurther preferred aspects, the final list foods is shorter than 50 fooditems, and more preferably equal or less than of 40 food items.

Since the foods ultimately selected for the food intolerance panel willnot be specific for a particular gender, a gender-neutral food list wasnecessary. Since the observed sample was imbalanced by gender (e.g.,Controls: 22% female, IBS: 64% female), differences in ELISA signalmagnitude strictly due to gender were removed by modeling signal scoresagainst gender using a two-sample t-test and storing the residuals forfurther analysis. For each of the tested foods, residual signal scoreswere compared between IBS and controls using a permutation test on atwo-sample t-test with 50,000 resamplings. The Satterthwaiteapproximation was used for the denominator degrees of freedom to accountfor lack of homogeneity of variances, and the 2-tailed permuted p-valuerepresented the raw p-value for each food. False Discovery Rates (FDR)among the comparisons, were adjusted by any acceptable statisticalprocedures (e.g., Benjamini-Hochberg, Family-wise Error Rate (FWER), PerComparison Error Rate (PCER), etc.).

Foods were then ranked according to their 2-tailed FDRmultiplicity-adjusted p-values. Foods with adjusted p-values equal to orlower than the desired FDR threshold were deemed to have significantlyhigher signal scores among IBS than control subjects and thereforedeemed candidates for inclusion into a food intolerance panel. A typicalresult that is representative of the outcome of the statisticalprocedure is provided in Table 2. Here the ranking of foods is accordingto 2-tailed permutation T-test p-values with FDR adjustment.

Notably, the inventors discovered that even for the same foodpreparation tested, the ELISA score for at least several food itemsvaried dramatically, and exemplary raw data are provided in Table 3. Aswill be readily appreciated, data unstratified by gender will thereforelose significant explanatory power where the same cutoff value isapplied to raw data for male and female data. To overcome suchdisadvantage, the inventors stratified the data by gender as describedbelow.

Statistical Method for Cutpoint Selection for each Food: Thedetermination of what ELISA signal scores would constitute a “positive”response was made by summarizing the distribution of signal scores amongthe Control subjects. For each food, IBS subjects who had have observedscores greater than or equal to selected quantiles of the Controlsubject distribution were deemed “positive”. To attenuate the influenceof any one subject on cutpoint determination, each food-specific andgender-specific dataset was bootstrap resampled 1000 times. Within eachbootstrap replicate, the 90th and 95th percentiles of the Control signalscores were determined. Each IBS subject in the bootstrap sample wascompared to the 90th and 95% percentiles to determine whether he/she hada “positive” response. The final 90th and 95th percentile-basedcutpoints for each food and gender were computed as the average 90th and95th percentiles across the 1000 samples. The number of foods for whicheach IBS subject was rated as “positive” was computed by pooling dataacross foods: Using such method, the inventors were now able to identifycutoff values for a predetermined percentile rank that in most cases wassubstantially different as can be taken from Table 4.

Typical examples for the gender difference in IgG response in blood withrespect to wheat is shown in FIGS. 1A-1D, where FIG. 1A shows the signaldistribution in men along with the 95^(th) percentile cutoff asdetermined from the male control population. FIG. 1B shows thedistribution of percentage of male IBS subjects exceeding the 90^(th)and 95^(th) percentile, while FIG. 1C shows the signal distribution inwomen along with the 95^(th) percentile cutoff as determined from thefemale control population. FIG. 1D shows the distribution of percentageof female IBS subjects exceeding the 90^(th) and 95^(th) percentile. Inthe same fashion, FIGS. 2A-2D exemplarily depict the differentialresponse to cocoa, FIGS. 3A-3D exemplarily depict the differentialresponse to rye, and FIGS. 4A-4D exemplarily depict the differentialresponse to black tea. FIGS. 5A-5B show the distribution of BS subjectsby number of foods that were identified as trigger foods at the 90^(th)percentile (5A) and 95^(th) percentile (5B). Inventors contemplate thatregardless of the particular food items, male and female responses werenotably distinct.

It should be noted that nothing in the art have provided any predictablefood groups related to IBS that is gender-stratified. Thus, a discoveryof food items that show distinct responses by gender is a surprisingresult, which could not be obviously expected in view of all previouslyavailable arts. In other words, selection of food items based on genderstratification provides an unexpected technical effect such thatstatistical significances for particular food items as triggering foodamong male or female IBS patients have been significantly improved.

Normalization of IG Response Data: While the raw data of the patient'sIgG response results can be use to compare strength of response amonggiven foods, it is also contemplated that the IgG response results of apatient are normalized and indexed to generate unit-less numbers forcomparison of relative strength of response to a given food. Forexample, one or more of a patient's food specific IgG results (e.g., IgGspecific to Dungeness crab and IgG specific to egg) can be normalized tothe patient's total IgG. The normalized value of the patient's IgGspecific to Dungeness crab can be 0.1 and the normalized value of thepatient's IgG specific to egg can be 0.3. In this scenario, the relativestrength of the patient's response to egg is three times higher comparedto Dungeness crab. Then, the patient's sensitivity to egg and Dungenesscrab can be indexed as such.

In other examples, one or more of a patient's food specific IgG results(e.g., IgG specific to shrimp and IgG specific to pork) can benormalized to the global mean of that patient's food specific IgGresults. The global means of the patient's food specific IgG can bemeasured by total amount of the patient's food specific IgG. In thisscenario, the patient's specific IgG to shrimp can be normalized to themean of patient's total food specific IgG (e.g., mean of IgG levels toshrimp, pork, Dungeness crab, chicken, peas, etc.). However, it is alsocontemplated that the global means of the patient's food specific IgGcan be measured by the patient's IgG levels to a specific type of foodvia multiple tests. If the patient have been tested for his sensitivityto shrimp five times and to pork seven times previously, the patient'snew IgG values to shrimp or to pork are normalized to the mean offive-times test results to shrimp or the mean of seven-times testresults to pork. The normalized value of the patient's IgG specific toshrimp can be 6.0 and the normalized value of the patient's IgG specificto pork can be 1.0. In this scenario, the patient has six times highersensitivity to shrimp at this time compared to his average sensitivityto shrimp, but substantially similar sensitivity to pork. Then, thepatient's sensitivity to shrimp and pork can be indexed based on suchcomparison.

Methodology to determine the subset of IBS patients with foodsensitivities that underlie IBS: While it is suspected that foodsensitivities plays a substantial role in signs and symptoms of IBS,some IBS patients may not have food sensitivities that underlie IBS.Those patients would not be benefit from dietary intervention to treatsigns and symptoms of IBS. To determine the subset of such patients,body fluid samples of IBS patients and non-IBS patients can be testedwith ELISA test using test devices with 24 food samples.

Table 5 provides exemplary raw data. As should be readily appreciated,data indicates number of positive results out of 24 sample foods basedon 90^(th) percentile value. From the raw data shown in Table 5; averageand standard deviation of the number of positive foods was computed forIBS and non-IBS patients. Additionally, the number and percentage ofpatients with zero positive foods was calculated for both IBS andnon-IBS. The number and percentage of patients with zero positive foodsis about 5 fold lower in the IBS population than in the non-IBSpopulation (6% vs. 38%, respectively). Thus, it can be easilyappreciated that the IBS patient having sensitivity to zero positivefoods is unlikely to have food sensitivities underlying their signs andsymptoms of IBS.

Table 6 and Table 7 show exemplary statistical data summarizing the rawdata of two patient populations shown in Table 5. The statistical dataincludes normality, arithmetic mean, median, percentiles and 95%confidence interval (CI) for the mean and median representing number ofpositive foods in the IBS population and the non-IBS population.

Table 8 and Table 9 show another exemplary statistical data summarizingthe raw data of two patient populations shown in Table 5. In Tables 8and 9, the raw data was transformed by logarithmic transformation toimprove the data interpretation.

Table 10 and Table 11 show exemplary statistical data of an independentT-test (Table 10, logarithmically transformed data) and a Mann-Whitneytest (Table 11) to compare the geometric mean number of positive foodsbetween the IBS and non-IBS samples. The data shown in Table 10 andTable 11 indicates statistically significant differences in thegeometric mean of positive number of foods between the IBS populationand the non-IBS population. In both statistical tests, it is shown thatthe number of positive responses with 24 food samples is significantlyhigher in the IBS population than in the non-IBS population with anaverage discriminatory p-value of ≤0.001. These statistical data is alsoillustrated as a box and whisker plot in FIG. 6A, and a notched box andwhisker plot in FIG. 6B.

Table 12 shows exemplary statistical data of a Receiver OperatingCharacteristic (ROC) curve analysis of data shown in Tables 5-11 todetermine the diagnostic power of the test used in Table 5 atdiscriminating IBS from non-IBS subjects. When a cutoff criterion ofmore than 2 positive foods is used, the test yields a data with 72.4%sensitivity and 72.2% specificity, with an area under the curve (AUROC)of 0.771. The p-value for the ROC is significant at a p-value of≤0.0001. FIG. 7 illustrates the ROC curve corresponding to thestatistical data shown in Table 12. Because the statistical differencebetween the IBS population and the non-IBS population is significantwhen the test results are cut off to positive number of 2, the number offoods that a patient tests positive could be used as a confirmation ofthe primary clinical diagnosis IBS, and whether it is likely that foodsensitivities underlies on the patient's signs and symptoms of IBS.Therefore, the above test can be used as another ‘rule in’ test to addto currently available clinical criteria for diagnosis for IBS.

Method for determining distribution of per-person number of foodsdeclared “positive”: To determine the distribution of number of“positive” foods per son and measure the diagnostic performance, theanalysis was performed with 24 food items from the Table 1, which showsmost positive responses to IBS patients. The 24 food items includesCocoa, Black Tea, Oat, Cabbage, Cow's Milk, Yellow Onion, Honey, Rye,Corn, Yeast White Wheat, Soybean, Egg, Tuna, Lemon, Pineapple, Cucumber,Orange, Halibut, Walnut, Grapefruit, Cane Sugar, Chicken, US Gulf WhiteShrimp. To attenuate the influence of any one subject on this analysis,each food-specific and gender-specific dataset was bootstrap resampled1000 times. Then, for each food item in the bootstrap sample,sex-specific cutpoint was determined using the 90th and 95th percentilesof the control population. Once the sex-specific cutpoints weredetermined, the sex-specific cutpoints was compared with the observedELISA signal scores for both control and IBS subjects. In thiscomparison, if the observed signal is equal or more than the cutpointvalue, then it is determined “positive” food, and if the observed signalis less than the cutpoint value, then it is determined “negative” food.

Once all food items were determined either positive or negative, theresults of the 48 (24 foods×2 cutpoints) calls for each subject weresaved within each bootstrap replicate. Then, for each subject, 24 callswere summed using 90^(th) percentile as cutpoint to get “Number ofPositive Foods (90^(th)),” and the rest of 24 calls were summed using95^(th) percentile to get “Number of Positive Foods (95^(th)).” Then,within each replicate, “Number of Positive Foods (90^(th))” and “Numberof Positive Foods (95^(th))” were summarized across subjects to getdescriptive statistics for each replicate as follows: 1) overall meansequals to the mean of means, 2) overall standard deviation equals to themean of standard deviations, 3) overall medial equals to the mean ofmedians, 4) overall minimum equals to the minimum of minimums, and 5)overall maximum equals to maximum of maximum. In this analysis, to avoidnon-integer “Number of Positive Foods” when computing frequencydistribution and histogram, the authors pretended that the 1000repetitions of the same original dataset were actually 999 sets of newsubjects of the same size added to the original sample. Once thesummarization of data is done, frequency distributions and histogramswere generated for both “Number of Positive Foods (90^(th))” and “Numberof Positive Foods (95^(th))” for both genders and for both IBS subjectsand control subjects using programs “a_pos_foods.sas,a_.pos_foods_by.dx.sas”.

Method for measuring diagnostic performance: To measure diagnosticperformance for each food items for each subject, we used data of“Number of Positive Foods (90^(th))” and “Number of Positive Foods(95^(th))” for each subject within each bootstrap replicate describedabove. In this analysis, the cutpoint was set to 1. Thus, if a subjecthas one or more “Number of. Positive Foods (90^(th))”, then the subjectis called “Has IBS.” If a subject has less than one “Number of PositiveFoods (90^(th))”, then the subject is called “Does Not Have IBS.” Whenall calls were made, the calls were compared with actual diagnosis todetermine whether a call was a True Positive (TP), True Negative (TN),False Positive (FP), or False Negative (FN). The comparisons weresummarized across subjects to get the performance metrics ofsensitivity, specificity, positive predictive value, and negativepredictive value for both “Number of Positive Foods (90^(th))” and“Number of Positive Foods (95^(th))” when the cutpoint is set to 1 foreach method. Each (sensitivity, 1-specificity) pair becomes a point onthe ROC curve for this replicate.

To increase the accuracy, the analysis above was repeated byincrementing cutpoint from 2 up to 24, and repeated for each of the 1000bootstrap replicates. Then the performance metrics across the 1000bootstrap replicates were summarized by calculating averages using aprogram “t_pos_foods_by_dx.sas”. The results of diagnostic performancefor female and male are shown in Table 13 (female) and Table 14 (male).

Of course, it should be appreciated that certain variations in the foodpreparations may be made without altering the inventive subject matterpresented herein. For example, where the food item was yellow onion,that item should be understood to also include other onion varietiesthat were demonstrated to have equivalent activity in the tests. Indeed,the inventors have noted that for each tested food preparation, certainother related food preparations also tested in the same or equivalentmanner (data not shown). Thus, it should be appreciated that each testedand claimed food preparation will have equivalent related preparationswith demonstrated equal or equivalent reactions in the test.

It should be apparent to those skilled in the art that many moremodifications besides those already described are possible withoutdeparting from the inventive concepts herein. The inventive subjectmatter, therefore, is not to be restricted except in the spirit of theappended claims. Moreover, in interpreting both the specification andthe claims, all terms should be interpreted in the broadest possiblemanner consistent with the context. In particular, the terms “comprises”and “comprising” should be interpreted as referring to elements,components, or steps in a non-exclusive manner, indicating that thereferenced elements, components, or steps may be present, or utilized,or combined with other elements, components, or steps that are notexpressly referenced. Where the specification claims refers to at leastone of something selected from the group consisting of A, B, C . . . andN, the text should be interpreted as requiring only one element from thegroup, not A plus N, or B plus N, etc.

TABLE 1 Abalone Adlay Almond American Cheese Apple Artichoke AsparagusAvocado Baby Bok Choy Bamboo shoots Banana Barley, whole grain BeefBeets Beta-lactoglobulin Blueberry Broccoli Buckwheat Butter CabbageCane sugar Cantaloupe Caraway Carrot Casein Cashew Cauliflower CeleryChard Cheddar Cheese Chick Peas Chicken Chili pepper Chocolate CinnamonClam Cocoa Bean Coconut Codfish Coffee Cola nut Corn Cottage cheeseCow's milk Crab Cucumber Cured Cheese Cuttlefish Duck Durian Eel EggWhite (separate) Egg Yolk (separate) Egg, white/yolk (comb.) EggplantGarlic Ginger Gluten - Gliadin Goat's milk Grape, white/concordGrapefruit Grass Carp Green Onion Green pea Green pepper Guava Hair TailHake Halibut Hazelnut Honey Kelp Kidney bean Kiwi Fruit Lamb Leek LemonLentils Lettuce, Iceberg Lima bean Lobster Longan Mackerel Malt MangoMarjoram Millet Mung bean Mushroom Mustard seed Oat Olive Onion OrangeOyster Papaya Paprika Parsley Peach Peanut Pear Pepper, Black PineapplePinto bean Plum Pork Potato Rabbit Rice Roquefort Cheese Rye SaccharineSafflower seed Salmon Sardine Scallop Sesame Shark fin Sheep's milkShrimp Sole Soybean Spinach Squashes Squid Strawberry String beanSunflower seed Sweet potato Swiss cheese Taro Tea, black Tobacco TomatoTrout Tuna Turkey ® Vanilla Walnut, black Watermelon Welch Onion WheatWheat bran Yeast (S. cerevisiae) Yogurt FOOD ADDITIVES Arabic GumCarboxymethyl Cellulose Carrageneenan FD&C Blue #1 FD&C Red #3 FD&C Red#40 FD&C Yellow #5 FD&C Yellow #6 Gelatin Guar Gum Maltodextrin PectinWhey Xanthan Gum

TABLE 2 Ranking of Foods according to 2-tailed Permutation T-testp-values with FDR adjustment FDR Raw Multiplicity-adj Rank Food p-valuep-value 1 Cocoa 0.0000 0.0000 2 Black Tea 0.0001 0.0020 3 Oat 0.00020.0032 4 Cabbage 0.0004 0.0032 5 Cows Milk 0.0004 0.0032 6 Yellow Onion0.0006 0.0041 7 Honey 0.0008 0.0044 8 Rye 0.0010 0.0044 9 Corn 0.00100.0044 10 Yeast 0.0012 0.0047 11 White Wheat 0.0015 0.0055 12 Soybean0.0020 0.0066 13 Egg 0.0022 0.0069 14 Tuna 0.0029 0.0084 15 Lemon 0.00360.0096 16 Pineapple 0.0045 0.0103 17 Cucumber 0.0046 0.0103 18 Orange0.0046 0.0103 19 Halibut 0.0057 0.0120 20 Walnut 0.0062 0.0125 21Grapefruit 0.0085 0.0161 22 Cane Sugar 0.0174 0.0316 23 Chicken 0.01840.0321 24 Blueberry 0.0218 0.0363 25 US Gulf White 0.0230 0.0367 Shrimp26 Dungeness Crab 0.0346 0.0533 27 Barley 0.0440 0.0652 28 Strawberry0.0555 0.0793 29 Pork 0.0976 0.1312 30 Brown Rice 0.0984 0.1312 31 Beef0.1067 0.1377 32 Cashew 0.1375 0.1718 33 Codfish 0.1741 0.2111 34 Potato0.2443 0.2825 35 White Sesame 0.2472 0.2825 36 Broccoli 0.2589 0.2876 37Almond 0.3174 0.3432 38 Turkey 0.4028 0.4240 39 Scallop 0.7149 0.7332 40Salmon 0.9352 0.9352

TABLE 3 Basic Descriptive Statistics of ELISA Score by Food and GenderComparing IBS to Control ELISA Score Sex Food Diagnosis N Mean SD MinMax F Almond Control 26 0.227 0.124 0.100 0.565 IBS 46 0.358 0.474 0.0783.065 Diff (1-2) — −0.132 0.387 — — Barley Control 26 0.255 0.144 0.0930.725 IBS 46 0.450 0.361 0.118 1.676 Diff (1-2) — −0.195 0.302 — — BeefControl 26 0.170 0.081 0.086 0.439 IBS 45 0.190 0.090 0.072 0.467 Diff(1-2) — −0.020 0.087 — — Black Tea Control 26 0.179 0.075 0.069 0.307IBS 46 0.272 0.086 0.115 0.508 Diff (1-2) — −0.093 0.083 — — BlueberryControl 26 0.425 0.190 0.233 1.061 IBS 46 0.480 0.143 0.239 0.867 Diff(1-2) — −0.055 0.162 — — Broccoli Control 26 0.220 0.127 0.118 0.620 IBS46 0.280 0.174 0.106 1.042 Diff (1-2) — −0.059 0.159 — — Brown RiceControl 26 0.236 0.118 0.082 0.449 IBS 46 0.253 0.136 0.101 0.690 Diff(1-2) — −0.018 0.130 — — Cabbage Control 26 0.285 0.161 0.086 0.642 IBS46 0.432 0.173 0.132 1.033 Diff (1-2) — −0.147 0.169 — — Cane SugarControl 26 0.377 0.272 0.070 0.835 IBS 46 0.521 0.234 0.107 0.975 Diff(1-2) — −0.143 0.248 — — Cashew Control 26 0.249 0.277 0.080 1.528 IBS46 0.286 0.215 0.081 1.183 Diff (1-2) — −0.037 0.239 — — Chicken Control25 0.123 0.064 0.056 0.314 IBS 46 0.156 0.097 0.062 0.579 Diff (1-2) —−0.033 0.087 — — Cocoa Control 26 0.345 0.151 0.142 0.656 IBS 46 0.5870.349 0.208 2.030 Diff (1-2) — −0.242 0.294 — — Codfish Control 26 0.2020.081 0.083 0.392 IBS 46 0.182 0.180 0.048 1.069 Diff (1-2) — 0.0200.152 — — Corn Control 26 0.416 0.221 0.114 0.923 IBS 47 0.562 0.3330.146 1.686 Diff (1-2) — −0.146 0.298 — — Cow Milk Control 26 0.6760.538 0.074 2.212 IBS 46 1.191 0.845 0.134 3.035 Diff (1-2) — −0.5150.750 — — Cucumber Control 26 0.168 0.083 0.079 0.317 IBS 46 0.211 0.0710.088 0.460 Diff (1-2) — −0.043 0.075 — — Dungeness Control 26 0.3210.187 0.107 0.757 Crab IBS 46 0.390 0.226 0.082 1.285 Diff (1-2) —−0.068 0.213 — — Egg Control 26 0.336 0.296 0.060 1.119 IBS 46 0.9030.858 0.115 3.274 Diff (1-2) — −0.567 0.710 — — Grapefruit Control 250.154 0.088 0.069 0.458 IBS 46 0.203 0.148 0.085 1.014 Diff (1-2) —−0.049 0.130 — — Halibut Control 26 0.246 0.125 0.093 0.544 IBS 46 0.3480.198 0.103 0.941 Diff (1-2) — −0.101 0.175 — — Honey Control 26 0.5840.306 0.152 1.463 IBS 46 0.805 0.364 0.200 1.638 Diff (1-2) — −0.2200.344 — — Lemon Control 26 0.282 0.157 0.080 0.635 IBS 45 0.444 0.2970.120 1.567 Diff (1-2) — −0.162 0.255 — — Oat Control 26 0.282 0.2530.071 1.116 IBS 47 0.693 0.680 0.086 2.934 Diff (1-2) — −0.411 0.567 — —Orange Control 26 0.222 0.119 0.080 0.549 IBS 46 0.313 0.166 0.106 1.044Diff (1-2) — −0.091 0.151 — — Pineapple Control 26 0.924 0.853 0.0983.467 IBS 47 1.624 1.015 0.206 3.721 Diff (1-2) — −0.700 0.961 — — PorkControl 26 0.392 0.266 0.107 1.285 IBS 46 0.466 0.283 0.064 1.248 Diff(1-2) — −0.074 0.277 — — Potato Control 26 0.209 0.104 0.075 0.441 IBS46 0.266 0.089 0.087 0.474 Diff (1-2) — −0.057 0.095 — — Rye Control 260.138 0.054 0.073 0.299 IBS 47 0.249 0.193 0.080 1.248 Diff (1-2) —−0.111 0.159 — — Salmon Control 26 0.230 0.140 0.102 0.684 IBS 46 0.1960.100 0.058 0.444 Diff (1-2) — 0.034 0.116 — — Scallop Control 25 0.2830.205 0.086 1.025 IBS 46 0.277 0.173 0.102 0.860 Diff (1-2) — 0.0050.185 — — Soybean Control 26 0.508 0.228 0.210 0.849 IBS 46 0.658 0.2300.252 1.101 Diff (1-2) — −0.150 0.229 — — Strawberry Control 26 0.1450.059 0.060 0.259 IBS 46 0.176 0.056 0.075 0.370 Diff (1-2) — −0.0310.057 — — Tuna Control 26 0.588 0.297 0.202 1.375 IBS 46 0.859 0.4310.181 1.875 Diff (1-2) — −0.271 0.388 — — Turkey Control 26 0.248 0.1100.072 0.583 IBS 46 0.267 0.110 0.112 0.691 Diff (1-2) — −0.019 0.110 — —US Gulf Control 26 0.563 0.325 0.188 1.693 White Shrimp IBS 45 0.8340.459 0.210 2.135 Diff (1-2) — −0.271 0.415 — — Walnut Control 26 0.1940.070 0.096 0.315 IBS 46 0.273 0.123 0.135 0.944 Diff (1-2) — −0.0790.107 — — White Sesame Control 26 0.705 0.524 0.190 2.663 IBS 46 0.7340.393 0.126 1.967 Diff (1-2) — −0.029 0.444 — — White Wheat Control 260.228 0.125 0.106 0.576 IBS 47 0.427 0.355 0.096 1.872 Diff (1-2) —−0.198 0.295 — — Yeast Control 25 0.963 0.624 0.157 2.364 IBS 46 1.2910.844 0.247 3.438 Diff (1-2) — −0.327 0.775 — — Yellow Onion Control 260.570 0.442 0.105 1.497 IBS 46 0.911 0.439 0.129 1.791 Diff (1-2) —−0.341 0.440 — — M Almond Control 89 0.335 0.391 0.077 2.342 IBS 290.361 0.341 0.069 1.442 Diff (1-2) — −0.026 0.379 — — Barley Control 890.419 0.430 0.110 2.242 IBS 29 0.525 0.499 0.092 1.935 Diff (1-2) —−0.106 0.448 — — Beef Control 73 0.184 0.127 0.081 0.979 IBS 27 0.2220.102 0.078 0.555 Diff (1-2) — −0.038 0.121 — — Black Tea Control 890.209 0.088 0.080 0.522 IBS 29 0.242 0.076 0.118 0.395 Diff (1-2) —−0.033 0.086 — — Blueberry Control 89 0.425 0.228 0.216 2.031 IBS 290.517 0.207 0.278 1.424 Diff (1-2) — −0.092 0.223 — — Broccoli Control89 0.242 0.204 0.096 1.747 IBS 29 0.263 0.194 0.133 1.116 Diff (1-2) —−0.021 0.201 — — Brown Rice Control 89 0.237 0.123 0.081 0.714 IBS 290.288 0.122 0.090 0.554 Diff (1-2) — −0.051 0.122 — — Cabbage Controt 890.322 0.173 0.089 0.873 IBS 29 0.409 0.192 0.105 0.878 Diff (1-2) —−0.087 0.178 — — Cane Sugar Control 89 0.375 0.255 0.076 1.097 IBS 290.446 0.230 0.098 0.804 Diff (1-2) — −0.071 0.249 — — Cashew Control 890.230 0.157 0.078 1.152 IBS 29 0.291 0.167 0.072 0.686 Diff (1-2) —−0.062 0.160 — — Chicken Control 88 0.134 0.069 0.055 0.339 IBS 29 0.1720.087 0.055 0.385 Diff (1-2) — −0.037 0.074 — — Cocoa Control 89 0.3990.198 0.158 1.386 IBS 29 0.623 0.294 0.209 1.310 Diff (1-2) — −0.2240.225 — — Codfish Control 89 0.198 0.191 0.072 1.759 IBS 29 0.146 0.0530.071 0.325 Diff (1-2) — 0.053 0.169 — — Corn Control 89 0.414 0.2400.137 1.185 IBS 29 0.618 0.330 0.183 1.310 Diff (1-2) — −0.204 0.265 — —Cow Milk Control 89 0.805 0.621 0.095 2.416 IBS 29 1.309 0.946 0.1283.525 Diff (1-2) — −0.504 0.713 — — Cucumber Control 89 0.167 0.0690.070 0.343 IBS 29 0.197 0.070 0.079 0.322 Diff (1-2) — −0.030 0.069 — —Dungeness Control 89 0.342 0.175 0.104 1.047 Crab IBS 29 0.431 0.2490.082 0.992 Diff (1-2) — −0.089 0.195 — — Egg Control 89 0.407 0.3850.071 1.799 IBS 29 0.609 0.681 0.094 2.589 Diff (1-2) — −0.202 0.474 — —Grapefruit Control 88 0.182 0.100 0.063 0.613 IBS 29 0.260 0.185 0.0580.658 Diff (1-2) — −0.079 0.126 — — Halibut Control 89 0.284 0.153 0.1050.751 IBS 29 0.379 0.267 0.112 1.477 Diff (1-2) — −0.095 0.187 — — HoneyControl 89 0.644 0.358 0.210 2.059 IBS 29 0.911 0.557 0.227 2.635 Diff(1-2) — −0.267 0.415 — — Lemon Control 89 0.358 0.239 0.091 1.254 IBS 290.503 0.375 0.082 1.709 Diff (1-2) — −0.146 0.278 — — Oat Control 890.384 0.378 0.066 1.972 IBS 29 0.745 0.666 0.101 2.614 Diff (1-2) —−0.361 0.464 — — Orange Control 89 0.265 0.152 0.079 0.831 IBS 29 0.3580.252 0.076 1.126 Diff (1-2) — −0.093 0.181 — — Pineapple Control 891.053 0.915 0.123 3.617 IBS 29 1.354 0.883 0.287 3.126 Diff (1-2) —−0.301 0.908 — — Pork Control 89 0.388 0.219 0.110 1.216 IBS 29 0.4620.244 0.126 1.057 Diff (1-2) — −0.075 0.225 — — Potato Control 89 0.2490.170 0.069 1.408 IBS 29 0.253 0.125 0.100 0.578 Diff (1-2) — −0.0040.161 — — Rye Control 89 0.178 0.100 0.079 0.610 IBS 29 0.237 0.1290.088 0.651 Diff (1-2) — −0.060 0.108 — — Salmon Control 89 0.206 0.1320.073 0.897 IBS 29 0.229 0.185 0.114 1.065 Diff (1-2) — −0.022 0.147Scallop Control 88 0.294 0.187 0.095 0.973 IBS 29 0.320 0.222 0.0671.161 Diff (1-2) — −0.026 0.196 — — Soybean Control 89 0.523 0.292 0.1751.653 IBS 29 0.715 0.490 0.187 2.583 Diff (1-2) — −0.191 0.351 — —Strawberry Control 89 0.151 0.058 0.062 0.311 IBS 29 0.161 0.053 0.0770.252 Diff (1-2) — −0.010 0.057 — — Tuna Control 89 0.725 0.369 0.1831.752 IBS 29 0.899 0.459 0.213 1.952 Diff (1-2) — −0.174 0.393 — —Turkey Control 89 0.252 0.109 0.100 0.711 IBS 29 0.265 0.099 0.109 0.510Diff (1-2) — −0.013 0.107 — — US Gulf Control 89 0.709 0.366 0.226 1.982White Shrimp IBS 29 0.797 0.422 0.222 1.550 Diff (1-2) — −0.089 0.380 —— Walnut Control 89 0.216 0.110 0.095 0.839 IBS 29 0.244 0.085 0.1010.428 Diff (1-2) — −0.029 0.104 — — White Sesame Control 89 0.620 0.3750.112 1.855 IBS 29 0.744 0.412 0.153 1.970 Diff (1-2) — −0.124 0.385 — —White Wheat Control 89 0.290 0.250 0.095 1.681 IBS 29 0.463 0.400 0.1301.561 Diff (1-2) — −0.173 0.293 — — Yeast Control 88 0.940 0.624 0.1723.157 IBS 29 1.481 0.788 0.416 2.892 Diff (1-2) — −0.541 0.668 — —Yellow Onion Control 89 0.558 0.418 0.094 1.672 IBS 29 0.760 0.417 0.0981.507 Diff (1-2) — −0.203 0.418 — —

Upper Quantiles of ELISA Signal Scores Among Control Subjects asCandidates for Test Cutpoints in Determining “Positive” or “Negative”

Top 24 Foods Ranked by Descending order of Discriminatory Ability usingPermutation Test

TABLE 4 Cutpoint Food 90th 95th Ranking Food Sex percentile percentile 1Cocoa F 0.544 0.587 M 0.581 0.721 2 BlackTea F 0.281 0.296 M 0.337 0.3793 Oat F 0.647 0.813 M 0.880 1.187 4 Cabbage F 0.507 0.573 M 0.542 0.6445 CowsMilk F 1.373 1.611 M 1.872 2.133 6 YellowOnion F 1.109 1.214 M1.142 1.328 7 Honey F 1.022 1.189 M 1.111 1.422 8 Rye F 0.209 0.237 M0.313 0.400 9 Corn F 0.755 0.835 M 0.774 0.904 10 Yeast F 1.811 2.014 M1.883 2.102 11 WhiteWheat F 0.409 0.477 M 0.492 0.704 12 Soybean F 0.7780.806 M 0.891 1.076 13 Egg F 0.794 0.932 M 0.988 1.270 14 Tuna F 1.0541.208 M 1.276 1.472 15 Lemon F 0.533 0.585 M 0.705 0.885 16 Pineapple F2.139 2.646 M 2.651 3.030 17 Cucumber F 0.289 0.305 M 0.265 0.301 18Orange F 0.389 0.456 M 0.483 0.589 19 Halibut F 0.451 0.497 M 0.5060.600 20 Walnut F 0.288 0.297 M 0.319 0.387 21 Grapefruit F 0.267 0.333M 0.328 0.380 22 CaneSugar F 0.739 0.775 M 0.746 0.834 23 Chicken F0.214 0.249 M 0.250 0.275 24 Blueberry F 0.676 0.807 M 0.630 0.787

TABLE 5 IBS Population Non-IBS Population # of Positive # of PositiveResults Results based on based Sample ID 90th Percentile Sample ID on90th IBS-3 5 BRH-768035 0 IBS-5 0 BRH-768034 1 IBS-11 1 BRH-768033 1IBS-12 9 BRH-768032 1 IBS-14 0 BRH-768031 1 IBS-18 0 BRH-763484 0 IBS-191 BRH-768029 10 IBS-23 11 BRH-768028 8 IBS-24 1 BRH-763510 4 IBS-30 9BRH-768036 0 IBS-33 8 BRH-768037 1 IBS-35 7 BRH-768038 1 IBS-38 6BRH-768039 0 IBS-40 3 BRH-768040 0 IBS-42 6 BRH-768041 1 IBS-43 2BRH-768042 1 BRH-698596 4 BRH-768043 5 BHR-698597 9 BRH-768044 3BRH-698598 4 BRH-768055 1 BRH-698599 18 BRH-768054 1 BRH-698600 3BRH-764371 0 BRH-698621 12 BRH-768056 2 BRH-698622 7 BRH-764372 2BRH-698623 5 BRH-764377 5 BRH-698624 1 BRH-764378 2 BRH-698625 9BRH-763531 1 BRH-774496 17 BRH-764329 0 BRH-763476 0 BRH-763533 0BRH-768030 0 BRH-763529 0 IBS-2 1 BRH-763553 12 IBS-4 1 BRH-763528 0IBS-6 1 BRH-763509 0 IBS-7 9 BRH-763517 2 IBS-8 9 BRH-763500 0 IBS-9 1BRH-764332 0 IBS-10 14 BRH-764338 1 IBS-13 19 BRH-764337 3 IBS-15 9BRH-764341 1 IBS-16 1 BRH-764340 1 IBS-17 9 BRH-764342 0 IBS-20 16BRH-764347 1 IBS-21 23 BRH-764343 5 IBS-22 20 BRH-774498 1 IBS-25 2BRH-768027 12 IBS-26 16 BRH-768000 1 IBS-27 8 BRH-774499 12 IBS-28 10BRH-774502 4 IBS-29 8 BRH-774504 8 IBS-31 4 BRH-767999 0 IBS-32 2BRH-764350 0 IBS-34 0 BRH-763534 0 IBS-36 3 BRH-763506 0 IBS-37 5BRH-774495 2 IBS-39 19 BRH-764353 0 IBS-41 5 BRH-764355 0 IBS-44 5BRH-764356 0 BRH-698601 10 BRH-764361 1 BRH-698602 3 BRH-764368 1BRH-698603 13 BRH-768053 2 BRH-698604 10 BRH-764370 1 BRH-698605 8BRH-764346 0 BRH-698606 4 BRH-768052 0 BRH-698607 2 BRH-764335 10BRH-698608 4 BRH-774510 2 BRH-698609 1 BRH-774511 0 BRH-698610 1BRH-768001 2 BRH-698611 3 BRH-768007 0 BRH-698612 3 BRH-768008 3BRH-698613 12 BRH-767995 0 BRH-698614 11 BRH-767992 3 BRH-698615 4BRH-767991 0 BRH-698616 5 BRH-764344 2 BRH-698617 11 BRH-764386 0BRH-698618 6 BRH-763513 7 BRH-698619 9 BRH-763530 5 BRH-698620 6BRH-764345 1 No of observation 76 BRH-764336 0 Average # of 6.63BRH-764352 4 SD 5.54 BRH-764360 0 BRH-764339 4 BRH-763527 17 BRH-7643341 BRH-764349 0 BRH-764380 0 BRH-764366 0 BRH-763526 19 BRH-764351 2BRH-763503 3 BRH-764365 3 BRH-764381 0 BRH-763523 0 BRH-774500 3BRH-774501 1 BRH-774505 6 BRH-774503 2 BRH-774494 0 BRH-774493 0BRH-774492 1 BRH-774491 0 BRH-764357 2 BRH-764358 0 BRH-768045 0BRH-768047 1 BRH-768048 8 BRH-768049 12 BRH-768051 0 BRH-768050 5BRH-774506 11 BRH-774507 0 BRH-774509 0 BRH-774512 0 BRH-774513. 4BRH-774514 1 BRH-764359 3 BRH-763524 1 No of observation 115 Average #of 2.37 SD 3.67

TABLE 6 Variable IBS IBS Sample size 76 Lowest value 0.0000 Highestvalue 23.0000 Arithmetic mean 6.6316 95% CI for the mean 5.3651 to7.8980 Median 5.0000 95% CI for the median 4.0000 to 8.0000 Variance30.7158 Standard deviation 5.5422 Relative standard deviation 0.8357(83.57%) Standard error of the mean 0.6357 Coefficient of Skewness0.9423 (P = 0.0017) Coefficient of Kurtosis 0.3684 (P = 0.4053)D'Agostino-Pearson test reject Normality (P = 0.0051) for Normaldistribution Percentiles 95% Confidence Interval 2.5 0.0000 5 0.00000.0000 to 1.0000 10 1.0000 0.0000 to 1.0000 25 2.0000 1.0000 to 3.104375 9.0000  8.8957 to 11.6255 90 15.8000 11.0000 to 19.0000 95 18.700015.2303 to 22.7004 97.5 19.6000

TABLE 7 Variable Non_IBS Non-IBS Sample size 115 Lowest value 0.0000Highest value 19.0000 Arithmetic mean 2.3652 95% CI for the mean 1.6879to 3.0426 Median 1.0000 95% CI for the median 1.0000 to 1.0000 Variance13.4444 Standard deviation 3.6667 Relative standard deviation 1.5502(155.02%)  Standard error of the mean 0.3419 Coefficient of Skewness2.3537 (P < 0.0001) Coefficient of Kurtosis 5.8546 (P < 0.0001)D'Agostino-Pearson test reject Normality (P < 0.0001) for Normaldistribution Percentiles 95% Confidence Interval 2.5 0.0000 5 0.00000.0000 to 0.0000 10 0.0000 0.0000 to 0.0000 25 0.0000 0.0000 to 0.000075 3.0000 2.0000 to 4.0000 90 8.0000  5.0000 to 11.8759 95 11.7500 8.0000 to 16.1360 97.5 12.0000

TABLE 8 Variable IBS_1 IBS 1 Back-transformed after logarithmictransformation. Sample size 76 Lowest value 0.1000 Highest value 23.0000Geometric mean 3.7394 95% CI for the mean 2.7247 to 5.1321 Median 5.000095% CI for the median 4.0000 to 8.0000 Coefficient of Skewness  1.3159(P = 0.0001) Coefficient of Kurtosis  1.3551 (P = 0.0481)D'Agostino-Pearson test reject Normality (P < 0.0001) for Normaldistribution Percentiles 95% Confidence Interval 2.5 0.1000 5 0.10000.1000 to 1.0000 10 1.0000 0.1000 to 1.0000 25 2.0000 1.0000 to 3.091475 9.0000  8.8901 to 11.6153 90 15.7878 11.0000 to 19.0000 95 18.694315.1985 to 22.6812 97.5 19.5938

TABLE 9 Variable non_IBS_1 non-IBS 1 Back-transformed after logarithmictransformation. Sample size 115 Lowest value 0.1000 Highest value19.0000 Geometric mean 0.7278 95% CI for the mean 0.5297 to 1.0001Median 1.0000 95% CI for the median 1.0000 to 1.0000 Coefficient ofSkewness 0.04343 (P = 0.8428) Coefficient of Kurtosis  1.4006 (P <0.0001) D'Agostino-Pearson test reject Normality (P < 0.0001) for Normaldistribution Percentiles 95% Confidence Interval 2.5 0.1000 5 0.10000.1000 to 0.1000 10 0.1000 0.1000 to 0.1000 25 0.1000 0.1000 to 0.100075 3.0000 2.0000 to 4.0000 90 8.0000  5.0000 to 11.8711 95 11.7418 8.0000 to 16.0070 97.5 12.0000

TABLE 10 Sample_1 Variable IBS_1 IBS 1 Sample 2 Variable non_IBS_1non-IBS 1 Back-transformed after logarithmic transformation. Sample 1Sample 2 Sample size 76 115 Geometric mean 3.7394 0.7278 95% CI for themean 2.7247 to 5.1321 0.5297 to 1.0001 Variance of Logs 0.3620 0.5582F-test for equal variances P = 0.045 T-test (assuming equal variances)Difference on Log-transformed scale Difference  0.7108 Standard Error0.1025 95% CI of difference  0.9129 to  0.5087 Test statistic t  6.937Degrees of Freedom (DF) 189 Two-tailed probability P < 0.0001Back-transformed results Ratio of geometric means 0.1946 95% CI of ratio0.1222 to 0.3100

TABLE 11 Sample 1 Variable IBS_1 IBS 1 Sample 2 Variable non_IBS_1non-IBS 1 Sample 1 Sample 2 Sample size 76 115 Lowest value 0.10000.1000 Highest value 23.0000 19.0000 Median 5.0000 1.0000 95% CI for themedian 4.0000 to 8.0000 1.0000 to 1.0000 Interquartile range 2.0000 to9.0000 0.1000 to 3.0000 Mann-Whitney test (independent samples) Averagerank of first group 127.1382 Average rank of second group 75.4217Mann-Whitney U 2003.50 Test statistic Z (corrected for ties) 6.410Two-tailed probability P < 0.0001

TABLE 12 Variable IBS_Test IBS Test Classification variable Diag DiagSample size 191 Positive group: Diag = 1  76 Negative group: Diag = 0115 Disease prevalence (%) unknown Area under the ROC curve (AUC) Areaunder the ROC curve (AUC) 0.771 Standard Error^(a) 0.0346 95% Confidenceinterval^(b) 0.705 to 0.828 z statistic 7.829 Significance level P (Area= 0.5) <0.0001 ^(a)DeLong et al., 1988 ^(b)Binomial exact Youden indexYouden index J 0.4454 95% Confidence interval^(a) 0.2976 to 0.5542Associated criterion >2 95% Confidence interval^(a) 0 to 2 ^(a)BC_(a)bootstrap interval (1000 iterations). Summary Table Estimatedspecificity at fixed sensitivity Sensitivity Specificity 95% Cl^(a)Criterion 80.00 57.90 43.98 to 74.43 >0.8364 90.00 41.68 30.23 to52.71 >0.1455 95.00 38.26 27.83 to 46.09 >0 97.50 38.26 27.83 to46.09 >0 Estimated sensitivity at fixed specificity SpecificitySensitivity 95% Cl^(a) Criterion 80.00 62.89 47.37 to 76.32 >3.2 90.0039.91 15.58 to 59.59 >7.1667 95.00 15.62  5.83 to 32.66 >11.0625 97.5013.73  3.95 to 29.91 >11.7812 ^(a)BC_(a) bootstrap interval (1000iterations). Criterion values and coordinates of the ROC curve [Hide]Criterion Sensitivity 95% Cl Specificity 95% Cl +LR 95% Cl −LR 95% Cl ≥0100.00   95.3-100.0  0.00 0.0-3.2 1.00 1.0-1.0 >0 92.11 83.6-97.0 38.2629.4-47.8 1.49 1.3-1.7 0.21 0.09-0.5  >1 77.63 66.6-86.4 61.74 52.2-70.62.03 1.6-2.6 0.36 0.2-0.6 >2 72.37 60.9-82.0 72.17 63.0-80.1 2.601.9-3.6 0.38 0.3-0.6 >3 64.47 52.7-75.1 79.13 70.6-86.1 3.09 2.1-4.60.45 0.3-0.6 >4 56.58 44.7-67.9 83.48 75.4-89.7 3.42 2.2-5.4 0.520.4-0.7 >5 48.68 37.0-60.4 87.83 80.4-93.2 4.00 2.3-6.9 0.58 0.5-0.7 >643.42 32.1-55.3 88.70 81.4-93.8 3.84 2.2-6.8 0.64 0.5-0.8

TABLE 13 Performance Metrics in Predicting IBS Status from Number ofPositive Foods Using 90th Percentile of ELISA Signal to determinePositive No. of Positive Foods Positive Negative Overall as PredictivePredictive Percent Sex Cutoff Sensitivity Specificity Value ValueAgreement F 1 0.96 0.35 0.73 0.80 0.74 2 0.82 0.53 0.76 0.64 0.72 3 0.770.62 0.78 0.60 0.71 4 0.68 0.67 0.79 0.54 0.68 5 0.63 0.71 0.80 0.500.66 6 0.57 0.76 0.81 0.50 0.64 7 0.52 0.81 0.83 0.48 0.62 8 0.46 0.850.84 0.46 0.60 9 0.41 0.88 0.85 0.45 0.57 10 0.34 0.88 0.85 0.43 0.54 110.28 0.90 0.85 0.42 0.51 12 0.21 0.94 0.85 0.40 0.48 13 0.18 0.94 0.860.39 0.46 14 0.15 0.95 0.89 0.39 0.45 15 0.13 1.00 1.00 0.39 0.44 160.11 1.00 1.00 0.38 0.43 17 0.10 1.00 1.00 0.38 0.42 18 0.07 1.00 1.000.38 0.41 19 0.06 1.00 1.00 0.37 0.40 20 0.04 1.00 1.00 0.37 0.39 210.03 1.00 1.00 0.37 0.38 22 0.03 1.00 1.00 0.36 0.37 23 0.00 1.00 1.000.36 0.36 24 0.00 1.00 1.00 0.36 0.36

TABLE 14 Performance Metrics in Predicting IBS Status from Number ofPositive Foods Using 90th Percentile of ELISA Signal to determinePositive No. of Positive Foods Positive Negative Overall as PredictivePredictive Percent Sex Cutoff Sensitivity Specificity Value ValueAgreement M 1 0.81 0.35 0.29 0.85 0.46 2 0.71 0.57 0.35 0.86 0.61 3 0.670.68 0.41 0.86 0.68 4 0.62 0.75 0.45 0.86 0.72 5 0.53 0.80 0.48 0.840.74 6 0.47 0.85 0.50 0.83 0.76 7 0.39 0.88 0.50 0.82 0.76 8 0.30 0.900.50 0.80 0.75 9 0.25 0.92 0.50 0.79 0.75 10 0.18 0.93 0.43 0.78 0.74 110.14 0.94 0.43 0.77 0.74 12 0.11 0.95 0.40 0.77 0.75 13 0.10 0.96 0.430.76 0.75 14 0.07 0.97 0.50 0.76 0.75 15 0.06 0.97 0.50 0.76 0.75 160.06 0.98 0.50 0.76 0.75 17 0.05 0.98 0.33 0.76 0.75 18 0.00 0.98 0.000.75 0.75 19 0.00 0.98 0.00 0.75 0.75 20 0.00 1.00 0.00 0.75 0.75 210.00 1.00 0.00 0.75 0.75 22 0.00 1.00 0.00 0.75 0.75 23 0.00 1.00 0.000.75 0.75 24 0.00 1.00 0.75 0.75

What is claimed is:
 1. A test kit with for testing food intolerance inpatients diagnosed with or suspected to have irritable bowel syndrome,comprising: a plurality of distinct food preparations coupled toindividually addressable respective solid carriers; wherein theplurality of distinct food preparations have an average discriminatoryp-value of ≤0.07 as determined by raw p-value or an averagediscriminatory p-value of ≤0.10 as determined by FDR multiplicityadjusted p-value.
 2. The test kit of claim 1 wherein the plurality offood preparations includes at least two food preparations prepared fromfood items of Table 1 or selected from a group consisting of cocoa, tea,oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean,egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionallyfrom a group consisting of crab, barley, strawberry, pork, rice, beef,cashew, codfish, potato, white Sesame, broccoli, almond, turkey,scallop, and Salmon.
 3. The test kit of claim 1 wherein the plurality offood preparations includes at least four food preparations prepared fromfood items of Table 1 or selected from a group consisting of cocoa, tea,oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean,egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionallyfrom a group consisting of crab, barley, strawberry, pork, rice, beef,cashew, codfish, potato, white Sesame, broccoli, almond, turkey,scallop, and Salmon.
 4. The test kit of claim 1 wherein the plurality offood preparations includes at least eight food preparations preparedfrom food items of Table 1 or selected from a group consisting of cocoa,tea, oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat,soybean, egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionallyfrom a group consisting of crab, barley, strawberry, pork, rice, beef,cashew, codfish, potato, white Sesame, broccoli, almond, turkey,scallop, and salmon.
 5. The test kit of claim 1 wherein the plurality offood preparations includes at least 12 food preparations prepared fromfood items of Table 1 or selected from a group consisting of cocoa, tea,oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean,egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionallyfrom a group consisting of crab, barley, strawberry, pork, rice, beef,cashew, codfish, potato, white Sesame, broccoli, almond, turkey,scallop, and salmon.
 6. The test kit of claim 1 wherein the plurality ofdistinct food preparations has an average discriminatory p-value of≤0.05 as determined by raw p-value or an average discriminatory p-valueof ≤0.08 as determined by FDR multiplicity adjusted p-value.
 7. The testkit of any one of claims 1-5 wherein the plurality of distinct foodpreparations has an average discriminatory p-value of ≤0.05 asdetermined by raw p-value or an average discriminatory p-value of ≤0.08as determined by FDR multiplicity adjusted p-value.
 8. The test kit ofclaim 1 wherein the plurality of distinct food preparations has anaverage discriminatory p-value of ≤0.025 as determined by raw p-value oran average discriminatory p-value of ≤0.07 as determined by FDRmultiplicity adjusted p-value.
 9. The test kit of any one of claims 1-5wherein the plurality of distinct food preparations has an averagediscriminatory p-value of ≤0.025 as determined by raw p-value or anaverage discriminatory p-value of ≤0.07 as determined by FDRmultiplicity adjusted p-value.
 10. The test kit of claim 1 wherein FDRmultiplicity adjusted p-value is adjusted for at least one of age andgender.
 11. The test kit of any one of claims 1-8 wherein FDRmultiplicity adjusted p-value is adjusted for at least one of age andgender.
 12. The test kit of claim 1 wherein FDR multiplicity adjustedp-value is adjusted for age and gender.
 13. The test kit of any one ofclaims 1-8 wherein FDR multiplicity adjusted p-value is adjusted for ageand gender.
 14. The test kit of claim 1 wherein at least 50% of theplurality of distinct food preparations, when adjusted for a singlegender, has an average discriminatory p-value of ≤0.07 as determined byraw p-value or an average discriminatory p-value of ≤0.10 as determinedby FDR multiplicity adjusted p-value.
 15. The test kit of any one ofclaims 1-13 wherein at least 50% of the plurality of distinct foodpreparations, when adjusted for a single gender, has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 16. The test kit of claim 1 wherein atleast 70% of the plurality of distinct food preparations, when adjustedfor a single gender, has an average discriminatory p-value of ≤0.07 asdetermined by raw p-value or an average discriminatory p-value of ≤0.10as determined by FDR multiplicity adjusted p-value.
 17. The test kit ofany one of the claims 1-13 wherein at least 70% of the plurality ofdistinct food preparations, when adjusted for a single gender, has anaverage discriminatory p-value of ≤0.07 as determined by raw p-value oran average discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 18. The test kit of claim 1 wherein allof the plurality of distinct food preparations, when adjusted for asingle gender, has an average discriminatory p-value of ≤0.07 asdetermined by raw p-value or an average discriminatory p-value of ≤0.10as determined by FDR multiplicity adjusted p-value.
 19. The test kit ofany one of the claims 1-17 wherein all of the plurality of distinct foodpreparations, when adjusted for a single gender, has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 20. The test kit of claim 1 wherein theplurality of distinct food preparations is crude aqueous extracts. 21.The test kit of any one of the claims 1-19 wherein the plurality ofdistinct food preparations is crude aqueous extracts.
 22. The test kitof claim 1 wherein the plurality of distinct food preparations isprocessed aqueous extracts.
 23. The test kit of any one of the claims1-21 wherein the plurality of distinct food preparations is processedaqueous extracts.
 24. The test kit of claim 1 wherein the solid carrieris a well of a multiwall plate, a bead, an electrical sensor, a chemicalsensor, a microchip or an adsorptive film.
 25. The test kit of any oneof the claims 1-23 wherein the solid carrier is a well of a multiwallplate, a bead, an electrical sensor, a chemical sensor, a microchip oran adsorptive film.
 26. A method of testing food intolerance in patientsdiagnosed with or suspected to have irritable bowel syndrome,comprising: contacting a food preparation with a bodily fluid of apatient that is diagnosed with or suspected to have irritable bowelsyndrome, and wherein the bodily fluid is associated with a genderidentification; wherein the step of contacting is performed underconditions that allow IgG from the bodily fluid to bind to at least onecomponent of the food preparation; measuring IgG bound to the at leastone component of the food preparation to obtain a signal; comparing thesignal to a gender-stratified reference value for the food preparationusing the gender identification to obtain a result; and updating orgenerating a report using the result.
 27. The method of claim 26 whereinthe bodily fluid of the patient is whole blood, plasma, serum, saliva,or a fecal suspension.
 28. The method of claim 26 wherein the step ofcontacting a food preparation is performed with a plurality of distinctfood preparations.
 29. The method of claim 26 or claim 27 wherein thestep of contacting a food preparation is performed with a plurality ofdistinct food preparations.
 30. The method of claim 28 wherein theplurality of distinct food preparations is prepared from food items ofTable 1 or selected from a group consisting of cocoa, tea, oat, cabbage,cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna,lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, canesugar, chicken, blueberry, and shrimp, and optionally from a groupconsisting of crab, barley, strawberry, pork, rice, beef, cashew,codfish, potato, white Sesame, broccoli, almond, turkey, scallop, andsalmon.
 31. The method of any of the claims 28-29 wherein the pluralityof distinct food preparations is prepared from food items of Table 1 orselected from a group consisting of cocoa, tea, oat, cabbage, cow milk,onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon,pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar,chicken, blueberry, and shrimp, and optionally from a group consistingof crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato,white Sesame, broccoli, almond, turkey, scallop, and salmon.
 32. Themethod of claim 28 wherein the plurality of distinct food preparationshas an average discriminatory p-value of ≤0.07 as determined by rawp-value or an average discriminatory p-value of ≤0.10 as determined byFDR multiplicity adjusted p-value.
 33. The method of any of the claims28-29 wherein the plurality of distinct food preparations has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 34. The method of claim 28 wherein theplurality of distinct food preparations has an average discriminatoryp-value of ≤0.05 as determined by raw p-value or an averagediscriminatory p-value of ≤0.08 as determined by FDR multiplicityadjusted p-value.
 35. The method of any of the claims 28-29 wherein theplurality of distinct food preparations has an average discriminatoryp-value of ≤0.05 as determined by raw p-value or an averagediscriminatory p-value of ≤0.08 as determined by FDR multiplicityadjusted p-value.
 36. The method of claim 28 wherein the plurality ofdistinct food preparations has an average discriminatory p-value of≤0.025 as determined by raw p-value or an average discriminatory p-valueof ≤0.07 as determined by FDR multiplicity adjusted p-value.
 37. Themethod of any of the claims 28-29 wherein the plurality of distinct foodpreparations has an average discriminatory p-value of ≤0.025 asdetermined by raw p-value or an average discriminatory p-value of ≤0.07as determined by FDR multiplicity adjusted p-value.
 38. The method ofclaim 28 wherein all of the plurality of distinct food preparations hasan average discriminatory p-value of ≤0.07 as determined by raw p-valueor an average discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 39. The method of any of the claims 28-29wherein all of the plurality of distinct food preparations has anaverage discriminatory p-value of ≤0.07 as determined by raw p-value oran average discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 40. The method of claim 26 wherein thefood preparation is immobilized on a solid surface, optionally in anaddressable manner.
 41. The method of any of the claims 26-39 whereinthe food preparation is immobilized on a solid surface, optionally in anaddressable manner.
 42. The method of claim 26 wherein the step ofmeasuring IgG bound to the at least one component of the foodpreparation is performed via an immunoassay test.
 43. The method of anyof the claims 26-41 wherein the step of measuring IgG bound to the atleast one component of the food preparation is performed via immunoassaytest.
 44. The method of claim 26 wherein the gender-stratified referencevalue for the food preparation is an at least a 90^(th) percentilevalue.
 45. The method of any of the claims 26-43 wherein thegender-stratified reference value for the food preparation is an atleast a 90^(th) percentile value.
 46. A method of generating a test forfood intolerance in patients diagnosed with or suspected to haveirritable bowel syndrome, comprising: obtaining test results for aplurality of distinct food preparations, wherein the test results arebased on bodily fluids of patients diagnosed with or suspected to haveirritable bowel syndrome and bodily fluids of a control group notdiagnosed with or not suspected to have irritable bowel syndrome;stratifying the test results by gender for each of the distinct foodpreparations; and assigning for a predetermined percentile rank adifferent cutoff value for male and female patients for each of thedistinct food preparations.
 47. The method of claim 46 wherein the testresult is an ELISA result.
 48. The method of claim 46 wherein theplurality of distinct food preparations includes at least two foodpreparations prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 49. The method of claim46 or claim 47 wherein the plurality of distinct food preparationsincludes at least two food preparations prepared from food items ofTable 1 or selected from a group consisting of cocoa, tea, oat, cabbage,cow milk, onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna,lemon, pineapple, cucumber, orange, halibut, walnut, grapefruit, canesugar, chicken, blueberry, and shrimp, and optionally from a groupconsisting of crab, barley, strawberry, pork, rice, beef, cashew,codfish, potato, white Sesame, broccoli, almond, turkey, scallop, andsalmon.
 50. The method of claim 46 wherein the plurality of distinctfood preparations includes at least six food preparations prepared fromfood items of Table 1 or selected from a group consisting of cocoa, tea,oat, cabbage, cow milk, onion, honey, rye, corn, yeast, wheat, soybean,egg, tuna, lemon, pineapple, cucumber, orange, halibut, walnut,grapefruit, cane sugar, chicken, blueberry, and shrimp, and optionallyfrom a group consisting of crab, barley, strawberry, pork, rice, beef,cashew, codfish, potato, white Sesame, broccoli, almond, turkey,scallop, and salmon.
 51. The method of any of claim 46 or claim 47wherein the plurality of distinct food preparations includes at leastsix food preparations prepared from food items of Table 1 or selectedfrom a group consisting of cocoa, tea, oat, cabbage, cow milk, onion,honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple,cucumber, orange, halibut, walnut, grapefruit, cane sugar, chicken,blueberry, and shrimp, and optionally from a group consisting of crab,barley, strawberry, pork, rice, beef, cashew, codfish, potato, whiteSesame, broccoli, almond, turkey, scallop, and salmon.
 52. The method ofclaim 46 wherein the plurality of distinct food preparations includes afood preparation prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 53. The method of any ofclaim 46 or 47 wherein the plurality of distinct food preparationsincludes a food preparation prepared from food items of Table 1 orselected from a group consisting of cocoa, tea, oat, cabbage, cow milk,onion, honey, rye, corn, yeast, wheat, soybean, egg, tuna, lemon,pineapple, cucumber, orange, halibut, walnut, grapefruit, cane sugar,chicken, blueberry, and shrimp, and optionally from a group consistingof crab, barley, strawberry, pork, rice, beef, cashew, codfish, potato,white Sesame, broccoli, almond, turkey, scallop, and salmon.
 54. Themethod of claim 46 wherein the plurality of distinct food preparationshas an average discriminatory p-value of ≤0.07 as determined by rawp-value or an average discriminatory p-value of ≤0.10 as determined byFDR multiplicity adjusted p-value.
 55. The method of any of claims 46-53wherein the plurality of distinct food preparations has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 56. The method of claim 46 wherein theplurality of different food preparations has an average discriminatoryp-value of ≤0.05 as determined by raw p-value or an averagediscriminatory p-value of ≤0.08 as determined by FDR multiplicityadjusted p-value.
 57. The method of any of claims 46-53 wherein theplurality of different food preparations has an average discriminatoryp-value of ≤0.05 as determined by raw p-value or an averagediscriminatory p-value of ≤0.08 as determined by FDR multiplicityadjusted p-value.
 58. The method of claim 46 wherein the plurality ofdifferent food preparations has an average discriminatory p-value of≤0.025 as determined by raw p-value or an average discriminatory p-valueof ≤0.07 as determined by FDR multiplicity adjusted p-value.
 59. Themethod of any of claims 46-53 wherein the plurality of different foodpreparations has an average discriminatory p-value of ≤0.025 asdetermined by raw p-value or an average discriminatory p-value of ≤0.07as determined by FDR multiplicity adjusted p-value.
 60. The method ofclaim 46 wherein the bodily fluid of the patient is whole blood, plasma,serum, saliva, or a fecal suspension.
 61. The method of any of claims46-59 wherein the bodily fluid of the patient is whole blood, plasma,serum, saliva, or a fecal suspension.
 62. The method of claim 46 whereinthe predetermined percentile rank is an at least 90^(th) percentilerank.
 63. The method of any of claims 46-61 wherein the predeterminedpercentile rank is an at least 90^(th) percentile rank.
 64. The methodof claim 46 wherein the cutoff value for male and female patients has adifference of at least 10% (abs).
 65. The method of any of claims 46-63wherein the cutoff value for male and female patients has a differenceof at least 10% (abs).
 66. The method of claim 26 or 46, furthercomprising a step of normalizing the result to the patient's total IgG.67. The method of any of claims 26-65, further comprising a step ofnormalizing the result to the patient's total IgG.
 68. The method ofclaim 26 or 46, further comprising a step of normalizing the result tothe global mean of the patient's food specific IgG results.
 69. Themethod of any of claims 26-65, further comprising a step of normalizingthe result to the global mean of the patient's food specific IgGresults.
 70. The method of claim 26 or 46, further comprising a step ofidentifying a subset of patients, wherein the subset of patients'sensitivities to the food preparations underlies IBS by raw p-value oran average discriminatory p-value of ≤0.01.
 71. The method of any ofclaims 26-65, further comprising a step of identifying a subset ofpatients, wherein the subset of patients' sensitivities to the foodpreparations underlies IBS by raw p-value or an average discriminatoryp-value of ≤0.01.
 72. The method of claim 26 or 46, further comprising astep of determining numbers of the food preparations, wherein thenumbers of the food preparations can be used to confirm IBS by rawp-value or an average discriminatory p-value of ≤0.01.
 73. The method ofany of claims 26-65, further comprising a step of determining numbers ofthe food preparations, wherein the numbers of the food preparations canbe used to confirm IBS by raw p-value or an average discriminatoryp-value of ≤0.01.
 74. Use of a plurality of distinct food preparationscoupled to individually addressable respective solid carriers in adiagnosis of irritable bowel syndrome, wherein the plurality of distinctfood preparations have an average discriminatory p-value of ≤0.07 asdetermined by raw p-value or an average discriminatory p-value of ≤0.10as determined by FDR multiplicity adjusted p-value.
 75. Use of claim 74wherein the plurality of food preparations includes at least two foodpreparations prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 76. Use of claim 74wherein the plurality of food preparations includes at least four foodpreparations prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 77. Use of claim 74wherein the plurality of food preparations includes at least eight foodpreparations prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 78. Use of claim 74wherein the plurality of food preparations includes at least 12 foodpreparations prepared from food items of Table 1 or selected from agroup consisting of cocoa, tea, oat, cabbage, cow milk, onion, honey,rye, corn, yeast, wheat, soybean, egg, tuna, lemon, pineapple, cucumber,orange, halibut, walnut, grapefruit, cane sugar, chicken, blueberry, andshrimp, and optionally from a group consisting of crab, barley,strawberry, pork, rice, beef, cashew, codfish, potato, white Sesame,broccoli, almond, turkey, scallop, and salmon.
 79. Use of claim 74wherein the plurality of distinct food preparations has an averagediscriminatory p-value of ≤0.05 as determined by raw p-value or anaverage discriminatory p-value of ≤0.08 as determined by FDRmultiplicity adjusted p-value.
 80. Use of any one of claims 74-78,wherein the plurality of distinct food preparations has an averagediscriminatory p-value of ≤0.05 as determined by raw p-value or anaverage discriminatory p-value of ≤0.08 as determined by FDRmultiplicity adjusted p-value.
 81. Use of claim of claim 74 wherein theplurality of distinct food preparations has an average discriminatoryp-value of ≤0.025 as determined by raw p-value or an averagediscriminatory p-value of ≤0.07 as determined by FDR multiplicityadjusted p-value.
 82. Use of any one of claims 74-78 wherein theplurality of distinct food preparations has an average discriminatoryp-value of ≤0.025 as determined by raw p-value or an averagediscriminatory p-value of ≤0.07 as determined by FDR multiplicityadjusted p-value.
 83. Use of claim 74 wherein FDR multiplicity adjustedp-value is adjusted for at least one of age and gender.
 84. Use of anyone of claims 74-82 wherein FDR multiplicity adjusted p-value isadjusted for at least one of age and gender.
 85. Use of claim 74 whereinFDR multiplicity adjusted p-value is adjusted for age and gender. 86.Use of any one of claims 74-82 wherein FDR multiplicity adjusted p-valueis adjusted for age and gender.
 87. Use of claim 74 wherein at least 50%of the plurality of distinct food preparations, when adjusted for asingle gender, has an average discriminatory p-value of ≤0.07 asdetermined by raw p-value or an average discriminatory p-value of ≤0.10as determined by FDR multiplicity adjusted p-value.
 88. Use of any oneof claims 74-86 wherein at least 50% of the plurality of distinct foodpreparations, when adjusted for a single gender, has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 89. Use of claim 74 wherein at least 70%of the plurality of distinct food preparations, when adjusted for asingle gender, has an average discriminatory p-value of ≤0.07 asdetermined by raw p-value or an average discriminatory p-value of ≤0.10as determined by FDR multiplicity adjusted p-value.
 90. Use of any oneof the claims 74-86 wherein at least 70% of the plurality of distinctfood preparations, when adjusted for a single gender, has an averagediscriminatory p-value of ≤0.07 as determined by raw p-value or anaverage discriminatory p-value of ≤0.10 as determined by FDRmultiplicity adjusted p-value.
 91. Use of claim 74 wherein all of theplurality of distinct food preparations, when adjusted for a singlegender, has an average discriminatory p-value of ≤0.07 as determined byraw p-value or an average discriminatory p-value of ≤0.10 as determinedby FDR multiplicity adjusted p-value.
 92. Use of any one of the claims74-86 wherein all of the plurality of distinct food preparations, whenadjusted for a single gender, has an average discriminatory p-value of≤0.07 as determined by raw p-value or an average discriminatory p-valueof ≤0.10 as determined by FDR multiplicity adjusted p-value.
 93. Use ofclaim 74 wherein the plurality of distinct food preparations is crudefiltered aqueous extracts.
 94. Use of any one of the claims 74-92wherein the plurality of distinct food preparations is crude filteredaqueous extracts.
 95. Use of claim 74 wherein the plurality of distinctfood preparations is processed aqueous extracts.
 96. Use of any one ofthe claims 74-94 wherein the plurality of distinct food preparations isprocessed aqueous extracts.
 97. Use of claim 74 wherein the solidcarrier is a well of a multiwall plate, a bead, an electrical sensor, achemical sensor, a microchip, or an adsorptive film.
 98. Use of any oneof the claims 74-96 wherein the solid carrier is a well of a multiwallplate, a bead, an electrical sensor, a chemical sensor, a microchip, oran adsorptive film.